Sunday, May 29, 2011

Baked Stuffed Potatoes

6 large Idaho potatoes, pre-baked
1/4 c. butter
1/2 c. green onions, diced
1/4 c. crumbled bacon bits
1 c. shredded colby jack cheese

Scoop out insides of potatoes, leaving enough to make a good shell for freezing and baking. Mash potatoes with butter, green onions, bacon bits, and cheese. Refill potato skins, then wrap each, and double wrap to avoid freezer burn, and label. To cook, thaw potatoes and warm at 400* for 30 minutes, until the cheese is fully melted.

Serve with sour cream, broccoli, or any other toppings you like.

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